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I have been seeing cute lasagna roll-ups around the internet for a while now and I have been wanting to try making some. The lasagna roll-ups are basically just lasagna where instead of layering everything you place the filling on top of the noodles and then roll the noodles up, top them with the sauce and cheese and bake them. I knew exactly what I wanted to do for my lasagna roll-ups, a mushroom and kale lasagna with creamy white sauce.

For the filling I went with some easy sauteed mushrooms and kale along with some parmesan mixed into ricotta cheese and some of the creamy white sauce. I wanted to try something new for the white sauce, I wanted to try a cauliflower based sauce rather than a more traditional, calorie filled, bechamel sauce made with flour, butter and milk or cream. The cauliflower sauce is simply pureed cauliflower and cheese along with enough liquid to smooth it out into a sauce. For the cheese in the cauliflower sauce I went with gorgonzola, a blue cheese, but it would also work well with parmesan, romano or asiago among others. Since this is a lasagna I was bound to top the whole thing off with even more cheese, this time in the form of mozzarella. (For those of you keeping track, yes, there are no less than 4 kinds of cheese in this lasagna!)

I knew that this lasagna was going to be amazing just thinking about all of the ingredients and it easily lived up to my expectations and then some! The mushroom and kale lasagna in creamy gorgonzola cauliflower sauce was amazing! I have to say that the cauliflower sauce was no less than spectacular and it went so well on the lasagna! I will definitely be using this cauliflower sauce again! Luckily this recipe makes a lot so I will be able to enjoy the leftovers for lunch this week.

For the lasagne roll ups:

directions

For the mushroom mixture:

Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.

Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.

Add the wine and deglaze the pan.

Add the kale and cook until tender, about 10 minutes

For the cauliflower sauce:

Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.

Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.

Puree in a blender or food processor until smooth.

Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.

For the lasagne roll ups:

Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.

Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.

Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

Option: If you are not a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.Option: Replace the kale with swiss chard, spinach (either fresh of frozen), or other green leaf vegetable.Option: For vegan use vegan cheeses or replace the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.

I never, ever comment about a recipe until I've tried it, but man, oh man, this recipe just lept off the computer screen at me. I can just tell it is going to be scrumptious! Going to the grocery store first thing in the morning to get some cauliflower and lasagna noodles so I can make it tomorrow. I can't wait to sink my teeth into these little rolls of (what I just know will be) deliciousness!

The photo of layered lasagna sheets is extremely sexy!:) Never tried making the roll ups although, like you, have seen them all over the net. I guess I'm not a huge lasagna fan from the start but should give it a try.:)

These were delicious! I love making roll ups cause its somewhat less sloppy than regular lasagna and the sauce was amazing! Mine wasnt quite as pretty as yours but I was literally eating it with a spoon cause it was so damn delicious!

Kevin! I made this recipe today since my husband is out of town, and doesn't like mushrooms. It was easier than I thought, and delicious :) I made more sauce than I needed...thank goodness, because it's the star of the dish...but any ideas what else I could use it for?? Thanks for all the delicious recipes! We love them at our home :)

I love this recipe! Being a lazy cook I just used ziti and layered that in a baking dish with sauce, cheese and mushroom mix. Easy breezy....oh and I made the mushroom onion mix, used spinach which I wilted on top of the mushrooms and then just slid it out of the skillet on top of the first layer of noodles. Viola!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.